How to make spicy kosha pathar mangsho

How to make spicy kosha pathar mangsho/spicy dry mutton curry

‘Kosha mangsho’ Kosha means bhuna in Hindi, taking long time to cook slowly, stirring in between makes a perfect kosha mangsho. It goes well with luchi/puri, pulao or flat bread/chapatti, not with plain rice; for plain rice one requires mangshor jhol with big size potatoes, but you can manage with kosha mangsho also. Well marinated mutton pieces are stir fried with onions, and ginger-garlic paste for a longer time, simmered in a thick gravy made with tomatoes and other spices and sometimes added with potatoes finished in a hot, spicy, cumin, coriander flavored sauce and this is How to make spicy kosha pathar mangsho /spicy dry mutton curry.

Ingredients

• Mutton or goat meat (750 gm) from the rear legs portion
• Onion sliced (250 gm)
• Ginger (2 inch pc)
• Garlic (8-10 cloves)
• Tomato (1 large)
• Mustard oil -1/2 cup
• Green chilies (4 pcs)
• Yogurt (1/2 cup)
• Black pepper powder (1/2 tsp)
• Whole dry red chilies (2-4) 
• Cinnamon (1 inch stick)
• Cloves (5-6)
• Bay leaves-2
• Cumin powder-1/2 tsp
• Coriander powder-1 tsp
• Turmeric Powder (1 tsp)
• Kashmiri red Chili Powder (1 tsp)

How to make spicy kosha pathar mangsho/spicy dry mutton curry

For marinating, add a paste of ginger-garlic, yogurt, salt, and turmeric powder. Mix it nicely and refrigerate it for 8-10 hrs.

Heat mustard oil in kadai or hard bottomed and then add the bay leaves and red chilies, whole garam masala; then add the sliced onions followed by smashed ginger and garlic (it is advisable to add smashed ginger-garlic instead of paste, paste we can use in mangshor jhol recipe)and stir it for 5 minutes.

Now add the marinated mutton pieces, and continue to stir it slowly. (This process is called kosha in Bengali, for which the name kosha mangsho came).

Add tomatoes and other spices (salt, turmeric, red chili, cumin and coriander powder) and stir it in between.

When the moisture evaporates or the meat becomes dry that means the kosha process is complete, now we can add two-three cups of hot water mix well and cover the lid and allow it to cook for 20 minutes in a low flame.

Uncover the lid and check the salt and consistency of the gravy, if the gravy is runny, then cook 10-15 minutes more in a low flame, by the time you can observe that oil is separating from the gravy.

You can add a pinch of garam masala and ghee over it and take it out from the oven.

Transfer it to the serving plate; serve with pulao or luchi/puri/paratha.